FIELD: food industry.SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 405 farm butter - 72.2 low-fat condensed milk with sugar - 90 dry whole milk - 27 dry defatted milk- 14.8 coffee extract - 90 sugar sand - 68.4 potato starch - 22.5 vegetal raw materials - 50 sugar - 50 water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. Prepared 3.2%-fat milk, farm butter, low-fat condensed milk with sugar, dry whole milk, dry defatted milk, coffee extract, sugar sand, potato starch and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 clГруппа изобретений относится к технологии производства мороженого. Подготавливают рецептурные компоненты при следующем соотношении по массе с точностью ±2%: молоко 3,2%-ной жирности - 405 масло сливочное крестьянское - 72,2 молоко нежирное сгущенное с сахаром - 90 молоко сухое цельное - 27 молоко сухое обезжиренное - 14,8 вытяжка кофе - 90 сахарный песок - 68,4 картофельный крахмал - 22,5 растительное сырье - 50 сахар - 50 вода до выхода целевого продукта 1000. Подготовленное растительное сырье, указанное в вариантах способа, при необходимости режут и
